Beid Bi Lamoun (Egg and Lemon Soup)

Prep:

Cook:

30 minutes

Serves:

2

Good for: On a Budget

World food: Arabia

Nutrition per serving

Ingredients

Method

1. In a pot add vegetable stock, season with salt and pepper.
2. Add the rice to the boiling stock and simmer until tender.
3. Beat the eggs and add the lemon juice, beating constantly.
4. Add a ladleful of the soup to the egg mixture and beat well.
5. Pour this back into the pan slowly, still beating constantly.
6. Keep the heat under the pan very low, and cook the soup gently, stirring all the time, until it
   thickens.
7. On no account allow it to boil, or the eggs will curdle.
8. Taste and adjust seasoning, adding more lemon juice if necessary.
9. Garnish with chopped parsley and serve immediately.